Mini Banana Candy Cakes


  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 2 tsp. vanilla extract
  • 2 tsp. banana cream flavoring
  • 4 eggs, room temperature
  • 2 cups all-purpose gluten free flour
  • 2 tsp. baking powder
  • ½ cup whole milk, room temperature
  • 1 cup banana purée (from about 3 bananas)
  • Yellow food coloring, if desired
  • 2 cups unsalted butter, softened
  • 3 cups powdered sugar
  • ½ tsp. vanilla extract
  • 2 tsp. banana cream flavoring
  • Yellow food coloring, if desired
  • DRIP
  • ¼ cup white chocolate chips
  • 2 tsp. - 1 tbsp. heavy whipping cream
  • White gel food coloring
  • Food coloring of choice



Preheat oven to 350 degrees. Grease and flour the bottom of a 9” x 13” rectangular cake pan. 

In a standard mixer or mixing bowl, cream the butter along with the sugar, vanilla extract, and banana cream flavoring. Add the eggs, one at a time, and combine until smooth.

Sift the flour and baking powder together in a separate bowl.

Place the bananas into a blender and purée until you have a smoothie-like consistency. 

Alternate pouring the milk and fruit purée along with the flour mixture and combine until smooth. Add the yellow food coloring and combine.

Pour the batter into the cake pan and smooth out the top with a spatula. Bake in the oven for 22-25 minutes or until toothpick runs clean. Allow to cool completely. Once the cake has cooled, remove from pan and transfer to a wire rack. Use a cake leveler or cake knife to cut the cake in half going across in the center to create two cake sheet layers. Use the 2 ½” cookie or cake cutter to cut round circles of cake. Next, make your frosting.


In a standard mixer or mixing bowl, cream the butter on medium-high speed for 2-5 minutes until smooth. 

Sift the powdered sugar into the bowl and combine. Add the vanilla extract along with the banana cream flavoring. Frost onto layers of cake, including around the outside of the cakes.

To make the drip, place the white chocolate into a small microwave-safe bowl, and heat on high for 25 seconds at a time, stirring after each interval, until completely melted. Remove from microwave and add the heavy whipping cream. *If you need more heavy whipping cream, simply add 1 tsp. more at a time until and stir until you have a flowing consistency. 

Add the white gel food coloring along with the desired food coloring (pink, blue, purple, whatever you’d like!) to the melted chocolate and combine. Allow to cool slightly, and do not allow to re-harden before pouring the drip over the cake. 

Pour the drip over the cake and use a small spatula to swipe around the top edges of the cake just slightly to create a drip effect. Transfer the rest of the drip to a small piping bag with piping tip or chef’s dispenser bottle to create more drips.

Decorate with sprinkles and banana candy, and anything else you wish! Serve and enjoy!